Heat a bit of oil in a pan until hot and add the onion, garlic and ginger. Stir fry for 30 seconds, then turn the heat down and add the sauce. Add the pineapple chunks and the sliced chilli and then cook for a few minutes, until the pineapple is soft and the sauce is hot. Mix the corn-flour with a tbsp. of water and combine with the sauce, then season well with black pepper. Cook this until thickened.

Fry the fish for three or four minutes on either side.

Serve the dish with the sauce spooned into a bowl with the fish on top. Scatter it with the spring onions.

Try adding a few finely chopped red peppers to the sauce for a bit of sweetness. This will serve four people.